Sandia

Sandia is the Spanish word for watermelon, the juicy fruit with a green rind and usually red flesh. It is a name for watermelon, not a separate fruit.

Choose one that feels heavy for its size and has a dull, firm rind. A creamy yellow patch where it rested on the ground is a better sign of ripeness than a white patch.

Cover the cut surface or put the pieces in an airtight container and refrigerate them. Use them within about 3–4 days; keep an uncut sandia in a cool place until you cut it.

Slice a little off both ends so the fruit stands steadily, then cut away the rind in strips from top to bottom. Cut the flesh into slabs and then cubes, keeping the knife and board stable.

Add cubes to a salad with feta, mint and cucumber, or blend the flesh for agua fresca. Its sweetness also works with lime juice and a pinch of salt.

Yes. Remove the rind, cut the flesh into chunks and freeze them in a single layer on a tray; once firm, transfer them to a freezer-safe container. Frozen chunks are best blended into smoothies or drinks, as thawed flesh becomes soft.

Yes, the small seeds are edible, though many people prefer seedless fruit or remove them while cutting. If you are serving it to a young child, remove hard seeds and offer small, manageable pieces.